Let's Do Lunch Community

See your doctor for approval before starting any new eating program.The Key to Let's Do Lunch is to "Add a Little Something Fattening" to something nonfattening, to make it Taste Great!
Read the New Red Book to find out how this is done!

Author believes we are put on this earth to have a chance to love The Lord. Other than that, we are here to help God bless as many other people as possible.

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around with different flavors: Add savory vegetables such as celery and onions and herbs such as parsley and cilantro. Recipe copyright 2012 by Eugenia Bone.

Place cobs in a large soup pot with just enough water to cover (about 2 quarts). Add bay leaf, halved onion, and thyme, and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain through a fine sieve into a bowl (you should have 1 quart). Stock can be refrigerated 3 days or frozen up to 3 months.

Heat oil in a deep pot over medium heat. Add chopped onion and garlic, and saute until onion is translucent, about 5 minutes. Add corn kernels, and saute 2 minutes.

Add stock, and simmer until liquid is reduced by half. Add half-and-half, and return to a simmer. Puree half the liquid in a blender until partially or completely smooth. (To prevent spattering, remove cap from hole in lid, and cover lid with a dish towel). Return to pot, heat, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Divide among 4 bowls, and garnish with scallion and more pepper.

Thank you, Tina for posting this on FB!

_________________Linda "God grant me the serenity to accept the people I cannot change, the courage to change the one I can, and the wisdom to know it's me."

"And ye shall eat in plenty, and be satisfied, and praise the name of the LORD your God, that hath dealt wondrously with you: and my people shall never be ashamed.